This blissful bowl rivals what you'd get at your local poke joint. Better yet, you can make it in a flash thanks to our slow-cooked chicken breast, spiked with creamy sesame dressing; simply shred it and forget it while the kumara and rice cook.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
shredded cabbage mix
miso paste(ContainsGluten, Soy)
mixed sesame seeds(ContainsSesame)
Japanese dressing(ContainsSoy, Sesame)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
rice wine vinegar (for the sauce)
Preheat oven to 240°C/220°C fan-forced. Peel, then cut kumara into bite-sized chunks. Place kumara on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. Add a splash of water to the tray. Spread out evenly, then roast until tender, 20-25 minutes.
Meanwhile, add the water to a medium saucepan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and water is absorbed, 10-15 minutes. Stir in rice wine vinegar (for the rice) and a pinch of sugar.
TIP: The rice will finish cooking in its own steam, so don't peek!
When the rice has 10 minutes cook time remaining, finely chop garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pulled chicken, breaking up with a spoon, until browned, 2-3 minutes. In the last minute of cook time, add garlic and the soy sauce and stir until coated. Transfer to a plate and cover to keep warm.
Trim and thinly slice snow peas lengthways. In a large bowl, combine snow peas, shredded cabbage mix and Japanese dressing. Season to taste.
In a small bowl, combine miso paste, the honey and the rice wine vinegar (for the sauce). Return the frying pan to medium heat with a drizzle of olive oil. Cook miso-honey mixture until bubbling, 1 minute. Remove from heat, then add roasted kumara and toss gently to coat.
Divide rice between bowls. Top with pulled sesame chicken, miso roasted kumara and slaw. Top with garlic aioli, mixed sesame seeds and crispy shallots to serve.